This is an amalgamation of a few of my favourite things, and I think it works really well.
The finished dish does have a bit of heat - nothing too spicy - but a background of heat from the harissa.
The juices from the lamb, and some of the harissa, weep into the potatoes, making for a really rich dish. You will see that no fat is added to the potatoes when the dish is assembled.
All the work is done at the beginning - so its a good dish to do if you are entertaining.
I would serve with something green - just to cut through - as the lamb and the potatoes are quite rich.
I marinated the lamb for a few hours in the harissa - but this probably isn't essential.
For the potatoes it is definitely best to use a mandolin - remember to use the guard!!
1 leg of lamb (2.5 kg ish)
1/2 small can harissa paste
4 large potatoes - peeled and sliced thinly (use a mandolin)
3 large onions - sliced thinly
salt and pepper
500 ml chicken stock
1 Make some fine cuts in the leg of lamb. Rub the harissa all over the lamb, and leave to marinate for a couple of hours (if possible)
2 Preheat the oven to 200c.
3 Layer the potatoes and onions in an oven proof dish - which has to be about the same size as the leg of lamb. Season each layer generously with salt and pepper, and finish with a layer of potatoes.
4 Pour over the stock and press down lightly.
5 Put the potatoes in the bottom of the oven, and place the lamb on a small wire rack on the shelf above so that any juices from the lamb will weep into the potatoes. (keeping the lamb on a small rack makes it easier to handle)
6 Leave to roast for 1 1/2 hours. Every half hour press the potatoes down into the cooking liquid.
7 Remove the lamb when cooked to your liking, and rest in a warm place for 10 minutes before carving.
